Eiron's Profile

LOL. Okay, just wondering. I'm moving & the place I'm buying has had the electric range replaced with a gas range. The 240v to the old electric range is still in place, so I could use that for something like the Fagor if I wanted.

I've never wondered if the water flow could improve. I like this model because it goes out to the side before going up, which gives me a little better 'pot-filling' angle.

However, you might want to also consider the role your sink plays in washing up. When I installed my Rohl faucet, I also changed my sink to their Allia fireclay 2-bowl model: http://rohlhome.com/Kitchen/Products....

After 12 yrs, I still feel this sink was the single best upgrade I made to the kitchen.

I used mine under hot dishes on the nice dining room table without any problems, but it was more useful (for me) on the counter right next to the stove. It was perfect for setting hot pots & pans off to the side of the slow-to-react ceramic cooktop, as well as hot items directly out of the oven. The 1/2" (or so) of air space provided by the legs was plenty to keep the counter well protected.

When I bought my KBTS, I was lucky enough to find a US vendor selling it in "Graphite/Charcoal", so that's who I bought it from. I've never seen it offered in anything but silver (here in the US) since.

The long answer: Are you looking for "the best of the best," or "the best bang for the buck"? TechniVorms are built to commercial/industrial standards. Bonavitas are built to consumer standards. Both make good coffee. (I don't have a Bonavita, so I'm making an assumption based on reviews I've read.)

TechniVorm's design is focused on robust simplicity, & long-term ("green") manufacturing methods & ROI. They're built of lab-grade materials by people paid a life-supporting wage, in Holland. Bonavita's design is focused on lowering cost thru cheaper materials & labor, all sourced in China. Both make good coffee.

The TechniVorm makes the amount of coffee you want, & has the minimal setup/cleanup you want. (10 oz is approx 2.3 Euro cups) The Bonavita makes way more than you want to drink, even at its smallest batch, & requires more setup/cleanup than you want. (3 Amer cups is 18 oz) Both make good coffee.

TechniVorm has been making coffee makers for 50 yrs. Bonavita has been making coffee makers for 4 yrs. Both make good coffee.

You'll smile every time you make coffee with your TechniVorm. Every time you make coffee in the Bonavita, you'll wonder what making coffee with the TechniVorm would be like. Both make good coffee.

I agree with Chem, that you've given this a lot of good research & thought. I, too, would recommend two separate stones. As Chem pointed out, you get thicker stones for a similar price, so they'll last longer. From my own experience, I'd say go with a 1000 (or 1200) stone & a 4000 stone. Like many folks, I started out with a 1000 & a 6000. That's a pretty big jump, especially when you're just starting out.

I now have a 1000, 3000, 4000, & 6000, as well as two Spyderco "splash & go" ceramic stones, Medium & Fine. The ceramics are nice because of their ease-of-use, but they don't provide tactile feedback when sharpening like the softer waterstones do. I prefer waterstones.

I use a small rectangle of waffle-pad shelf liner under my waterstones that don't already have a stand. It does a good job of keeping them from moving.

The one I sharpened had an edge all the way back & a rounded nose, just like cellomommy describes. Also, the handle is just a straight piece of wood on either side (with 2 rivets, I think?), & not contoured like the one in the picture.

I think the one I shared a picture of also has a sharp edge all the way back, but the lighting in the photo makes it look otherwise.

If you do a search on this board for <seasoning stainless> you'll get some good info. (Apparently, doing the same search on YouTube will give you some good info, but I haven't tried that search myself.)

I enjoy using my AC CC, so if you do decide to sell your stuff I may be interested in buying it from you. My email is listed on my CH profile page.

I've only seen the two machines side-by-side in pictures, but I tend to agree with your assessment based on my research into both machines. I also agree with your conclusion on the brew results (as did the video reviews linked earlier by Ray).

As long as we know what criteria are important to us individually as consumers, we can make choices that satisfy each of us. The TechniVorm satisfies MY criteria (as does a $10 Melitta pour-over), while the Bonavita doesn't.

Yes, I can agree with your conclusion from the results (which is different from the "tested differences" in the comparisons).

However, for me, there are more criteria than just the two of cost/taste. (Yes, I know I'm in the minority of eqpt buyers.) As a product & manufacturing designer & engineer, I want to know materials, workmanship, design features, durability, and sometimes other, less tangible, aspects of manufacturing (like worker treatment & short-/long-term environmental considerations). A continuous/recurring argument in favor of the Bonavita is its low price relative to the TechniVorm. There are reasons for that lower price, & most of them are not currently acceptable to me as a consumer.

Of course, I ALSO want my eqpt to deliver the desired results. As with any purchase, there are always compromises. We each have to decide which compromises we're willing to live with.

To keep my Chemex-brewed coffee warm, I first tried putting it back on the stove at the lowest setting possible. Eventually I resorted to transferring it to a regular thermos, & then pouring it from that. Not very elegant, but functional. There are also thermal blankets available for the Chemex, & I have a friend who simply wraps a towel around her Chemex.

I like your idea of keeping the Cuisinart & trying a pour-over. I think it will allow you to evaluate the method of a pour-over without the bias of switching over completely & "having to like it."

Sorry, I'm not following you. From my understanding of the comments in the videos, the main tested difference appears to be "which brewer produces good coffee?" I made no distinction of coffee quality or flavor in my initial response, only brew method differences between the two machines selected by the OP.

They're completely different approaches to brewing. The Bonavita is a "regular" auto-drip, while the Brazen mimics a manual pour-over method.

For me, there's too many unknowns in the fabrication/construction of the Bonavita. (I have the TechniVorm, which enabled me to track down all of fabrication/construction/materials questions I had.) And I can't get comfortable with all of the programming in the Brazen. (If I want a pour-over, I'll just do it myself.)

Well, here's my take on the Cuisinart -- You don't like it. Is it worth continuing to use it if it aggravates you? It wouldn't be for me.

I understand the cost thing. But how much is it worth to enjoy your tools? A Chemex is half of what you spent on the Cuisinart, & you're already drawn to it because of its simple elegance of design & wonderful results. The only hurdle to overcome is the dedicated process of 'manually' making coffee. Just don't ignore the other aspects that will now be demanded of you - waiting for the water to boil, repeatedly soaking the grounds, figuring out how you want to keep the coffee warm, hand-washing the carafe ... These things shouldn't stop you, but they may annoy you if you're not prepared for them.

I'm more practically-oriented, so I'd forgo the lure of the Chemex 'style' & buy a Melitta setup & a Zojirushi thermal carafe instead. It would cost about the same price as the Chemex alone, but would add thermal storage & a simplified clean-up.

Of course, you could always start hunting around at your local thrift stores, too ... :-)

I have an auto-drip machine with only a simple on/off switch (no grinder or timer for pre-set brewing). I love it. Very simple design that's easy to keep clean.

I recently had to change living arrangements that forced me to store my auto-drip machine for several months. In its place I used a Chemex brewer, since I could store it in a cupboard. (I grew up using a Melitta pour-over, which is the "practical" pour-over compared to the Chemex.) I picked up the 8-cup Chemex at a thrift store for $3, & bought a box of 100 filters for $8.

Man, was I missing my auto-drip machine! Yes, the coffee is good from the Chemex. But you have to be in the right mind-set for using it. If you're NOT in a hurry, it's a fine brewing method. But I found myself dreading making coffee to take to work. The carafe can't be put in the dishwasher, & the wood & leather shouldn't be submerged in the sink to wash it up. (Along with its price, this is where the Melitta's practicality comes comes into play.)

If your partner relies on the convenience of pre-set brew timing, then ANY pour-over is going to be the biggest aggravation in the house! (Unless, of course, you can get his agreement to give that convenience up.)

I enjoy pour-over brewing, so I'm keeping the Chemex since I already have it. But right now I don't even use it on the weekends. Of course, I don't use my French Press at home, either. :-) (I did buy a personal press to use at work because I refuse to drink the free Folgers they provide.)

Since you have a separate grinder, is there a reason why you don't want to replace the Cuisinart with something easier to keep clean?

Although not nearly as much fun as buying a new knife, I agree with having your current knives sharpened first. (Free factory sharpening, yes?) At the very least, this will "buy you some time" to figure out what you want in your next expensive knife.

I don't live in a big town, but our local thrift stores see a fair amount of used kitchen knives. I'd say buy you husband a waterstone (1000 grit should be good) & start searching the thrift stores for the *styles* (not brands) of knives you're interested in trying. Buy chef's knives, cook's knives, santokus - heck, you may even find something similar in shape to a gyuto. (I've found German Henckles & Wusthof, Swiss Forschner/Victorinox, Japanese Mac, & American Chicago Cutlery.) They'll likely need sharpening, which will give your husband plenty of practice before your expensive knife purchase.

This will give you a much better idea of what you like & (more importantly) don't like in a knife.

Or, if you'd rather not go thru all of this (& I can completely understand that feeling), just buy something you think you might like for around $50-$80 & live with it for a while. :-)

Oh, & I should say, I love using my Shuns! You *do* pay a little extra for the name & the appearance, & only you can decide if it's worth it. It was definitely worth it to me.

They remind me of the old 1930's, '40s, & '50s ads for high-end constructeur bicycles that I find equally enchanting. The enthusiastic prose and hand-drawn artwork display unbridled pride in their product.